3 documents found, page 1 of 1
Biometric analysis in fruit and and sensorial of Guabiju (Myrcianthes pungens)
Rodrigues, Marlene Aparecida; Guerra, Divanilde; Bohrer, Robson Evaldo Gehlen; Silva, Danni Maisa da; Weber, Fernanda HartThe guabijuzeiro (Myrcianthes pungens) stands out for its coverage throughout the national territory and for the production and sweet taste of the fruits, but few studies have been conducted with this species so far. The objective of the present work was to carry out the biometric characterization of the fruits and the sensory analysis of the juice produced from three guabiju accessions. The methodology used co...
Orange juice sensory with different sugars
Back, Patrícia Inês Kemper; Steinhaus, Jocieli; Ramires, Maiara Figueiredo; Stoll, Douglas; Vasconcelos, Márlon de Castro; Weber, Fernanda HartBrazil is the world's largest producer and exporter of orange juice. Orange juice is a complex product, formed by an aqueous "blend" of various volatile and unstable organic components, responsible for its taste and aroma, as well as sugars, acids, minerals, vitamins and pigments. However, due to the more acidic flavor characteristic of orange juice, many consumers use the use of "common" crystal sugar for thei...
Interações fisico-quimicas entre amidos de milho e hidrocoloides (gomas guar e ...
Weber, Fernanda HartOrientadores: Yoon Kil Chang, Fernanda Paula Collares; Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos; Resumo: O amido é utilizado como agente gelificante na indústria de alimentos. Devido a diversidade de textura que pode ser obtida com o amido, ele é usado para produtos que vão desde sopas líquidas até pudins com consistência sólida, mas é nos produtos de panificaçã...